Olive all’Ascolana: Marche’s Crispy, Golden Delight

Stuffed with savory meat and fried to perfection, these plump green olives from Ascoli Piceno turn every bite into a crunchy, mouthwatering tradition.

FOODMARCHE

Olive all’Ascolana: Marche’s Crispy, Golden Delight
Olive all’Ascolana: Marche’s Crispy, Golden Delight

Crispy on the surface, inside tender and full of flavor—olive all’ascolana are the type of morsels you keep devouring and can’t have enough of. At their best with a local glass of vino, stuffed and fried olives are Ascoli Piceno’s pride and the Marche must-treat for anyone discovering the region.

History and Origins:
The tradition began in the 19th-century kitchens of Ascoli’s aristocratic families. Juicy, meaty green olives of the local Oliva Tenera Ascolana cultivar were filled with a delicate mixture of meats minced by hand, breaded, and fried for a gourmet appetizer. As the recipe evolved, the dish became a holiday street food, served at fairs, markets, and family gatherings. When in 2005 the Oliva Ascolana del Piceno received PDO (Protected Designation of Origin) certification, the preparation and the olive cultivar were protected.

Ingredients and Preparation:
The dish starts with fresh, large green olives, pitted carefully to keep their shape. They’re filled with a mixture of minced meats—often pork, beef, and chicken—sautéed with onion, carrot, and celery, then seasoned with Parmesan, nutmeg, and lemon zest. Once stuffed, the olives are rolled in flour, dipped in beaten egg, coated in breadcrumbs, and deep-fried until golden and crisp. There’s also a vegetarian version with cheese and herbs, popular at some festivals.

Where to Try It:
In Ascoli Piceno, Ristorante Vittoria serves them in the classic manner, and Di Vino & Caffè serves them as part of a wine-pairing board. When in Ascoli in August for the Quintana di Ascoli historical festival, stalls will fry them for you in the streets.

Conclusion:
With their perfect balance of crunch, tenderness, and flavor, olive all’ascolana are more than just a snack—they’re a bite of Marche’s culinary heritage, best enjoyed with friends and a good glass of Pecorino wine.